Go to https://www.audible.com/fre... or text “frenchguycooking” to 500-500. New members can get 3 months for just $6.95 a month! 2 essential chocolate techniques here : Tempering chocolate on marble and using Seeding. I also learned a lot about Chocolate Crystal structure...
Chocolate is a crystallised form of cocoa butter, which is polymorph. There are 6 chocolate crystal structure total. Each with a specific melting point : 1 - 17.3°C : 63.1°F (very bad chocolate ) 2 - 23.3°c = 73.9°F 3 - 25.5°C = 77.9°F 4 - 27.3°C = 81.1°F (bad tempering most likely ;) ) 5 - 33.8°C = 92.8°F ( GREAT chocolate) 6 - 36.3°C = 97.3°F (old chocolate)
TABLING is the classic technique in which you spread and stir melted chocolate on a MARBLE surface.
SEEDING is tempering chocolate by adding stable cocoa butter crystals gradually to melted chocolate.
Dry Aging Beef 101. Dry aged Beef has many benefits : It's more tender and has more intense and complex flavors. Thing is, it usually cost an eye, so let me teach how it works, and how to replicate that butcher's magic at home.
12 Mind Blowing recipes using just a can of chickpeas : Avocado and turkey chickpea sandwich, Chickpea water Aquafaba Meringue, Onion Pakora, Chickpea Pancakes, Canned Chickpea Brownies, Deep Fried Chickpeas, Roasted Peas w/maple syrup, Chickpeas Meatballs, Aquafaba Chocolate mousse French Socca, Egyptian Halabessa, Lebanese Chickpea Falafel.